Wednesday, 05. March 2008

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Barbequed

Pork and Ham

 

 

 

Chinese Pork

 

600g pork tenderloin  

½ cup hoisin sauce

¼ cup barbecue sauce  

2 teaspoons sesame oil

2 cloves garlic, crushed  

2 teaspoons finely grated fresh ginger

Boiled rice and baby spinach leaves, to serve

Fresh red chilli, sliced, to garnish

 

Place pork in a large bowl, add sauces, oil, garlic and ginger, mix well by hand, cover, then refrigerate for 30 minutes. Remove the pork, drain, set aside the marinade. Pat pork dry with absorbent paper. Cook pork on a barbecue hotplate for about 10 minutes, or until juices run pink to clear. Turn frequently, brushing with reserved marinade. Remove pork and cover to keep warm. Allow to stand for 5 minutes before slicing. Serve over boiled rice mixed with baby spinach leaves. Garnish with sliced red chilli.   4

 

 

Curried Pork Rissoles

 

Rissoles

600 gram pork mince

1 teaspoon crushed garlic

¼ cup fresh coriander, chopped

¼ cup fresh mint, chopped

2 teaspoon Garam masala*

1 teaspoon sea salt flakes

250 gram dipping breads**

75 gram Asian Salad

½ cup mango chutney

2 limes, cut into wedges to serve

1 egg

cracked black pepper (to taste)

 

Minted Yoghurt

200gram Greek style yoghurt

2 tablespoons fresh mint, finely chopped

1 tablespoon lime juice

 

*(Garam masala is a traditional Indian spice blend that usually contains fennel, cinnamon, caraway, black pepper, cloves and cardamom)
**(Use any flat wrap bread, naan, roti, or chapatti, cut into pieces about 15cm x 8cm))

 

Rissoles

Combine pork, garlic, herbs, egg, garum masala, pepper and salt in a large bowl, mix well. Form the mixture into about 12 rissoles. Cook the rissoles on a heated barbecue plate until browned all over and cooked through. Place the bread on the hot plate and toast each side lightly.

Yoghurt

Combine all ingredients in a small bowl.

To serve

Mix a tablespoon EV Olive oil into the salad, toss to mix well, place salad onto a large serving dish or plate. Arrange the rissoles, breads, minted yoghurt, mango chutney and lime wedges onto the serving dish, place dish on table. Place ingredients of choice onto a piece of bread, wrap and eat. 4

 

 

Glazed Port Fillets

 

6 small pork fillets  

¼ cup tomato sauce

¼ cup honey  

¼ teaspoon 5 spice powder

2 teaspoons soy sauce  

1 clove garlic crushed

 

Combine fillets with ingredients, allow to stand for at least 1 hour, preferably overnight in refrigerator. Barbeque until tender, brushing occasionally with left over marinade.   6

 

 

Lemon mustard pork.

 

juice and rind of 1 lemon  

4 pork rump steaks, thick cut, rind removed

1 tablespoon olive oil  

1 tablespoon Dijon mustard

1 tablespoon chopped parsley  

apple sauce

 

Combine lemon juice and rind, olive oil, mustard and parsley in a glass bowl and mix well. Coat the steaks in the mixture, marinate for up to 4 hours, turning frequently. Place steaks on a pre-heated medium bar-b-q plate and cook each side for 3 mins, or until cooked as you wish. Serve with apple sauce.   4

 

 

Pork cutlets with capsicum.

 

4 pork loin cutlets  

 1 red and 1 yellow capsicum (thinly sliced)

1 teaspoon crushed garlic  

 1 small chilli (seeded and chopped)

1 large red onion (thinly sliced)  

 1 tablespoon balsamic vinegar

¾ cup tomato sauce  

 fresh parsley (finely chopped)

2 tablespoons olive oil  

 salt and pepper to taste

 

Heat the olive oil in a heavy base pan then add capsicums, garlic, chilli and onion and cook slowly (for 10 minutes) or until capsicum is soft. Add balsamic vinegar, parsley and tomato sauce, stir for 1 minute and set aside.  Brush pork on both sides with a little oil. Cook on BBQ or char grill plate until medium done and juices run clear. Do not overcook.  Spoon the capsicum relish into the centre of serving plates and top with the cutlets.  Serve with a mixed green salad.  4

 

 

Satay pork kebabs

 

1kg pork roast  

 400gram coconut milk

1 teaspoon  turmeric powder  

 satay sauce

 

Slice pork into 10mm strips, feed each strip onto a bamboo skewer. Place kebabs into deep dish. Mix turmeric with coconut milk, pour over kebabs and allow to marinate in fridge for 1-2 hours. Bar-b-q kebabs, turning frequently, until cooked. Serve with satay sauce in  dipping bowl.

 

 

Sweet and sour spare ribs.

 

12 pork rashers or spare ribs  

1/3 cup plum sauce

1 tablespoon soy sauce  

2 tablespoons brown sugar

1 teaspoon grated green ginger  

2 tablespoons white vinegar

2 tablespoons tomato sauce  

1 tablespoon hoi sin sauce

2 shallots, chopped.

 

Combine all ingredients, add spare ribs and mix in marinade. Allow to stand over night in covered jar in refrigerator. Barbeque until tender, brushing occasionally with left over marinade. 6

 

 

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